British Bites: Beef and Stilton Pasty

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Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer.

If you find yourself with any leftovers they freeze well and make a fantastic, quick brown bag lunch for the weekdays. A light green salad with a simple mustard vinaigrette is all you need to have a satisfying meal.

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After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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